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Whole grain pasta with olives, tomatoes and arugula

Recipe by:Chef Ben Mattman
JW Marriott, San Francisco


  • 10 oz. whole wheat pasta
    2 tbsp. extra virgin olive oil, plus additional for drizzling
    1 cup toy box or cherry tomatoes
    1 cup mixed olives
    2 cloves garlic, chopped
    1/2 cup chicken or vegetable stock
    2 tbsp. butter
    1/2 cup grated Parmesan cheese
    1 tsp. Meyer lemon juice
    1 cup chopped arugula
    Salt and freshly ground black pepper, to taste


Cook pasta in boiling salted water until al dente. Drain. While pasta is cooking, heat a sauté pan and add olive oil, tomatoes, olives and garlic. Sauté for 3 to 4 minutes or until tomatoes soften. Toss in pasta. Slowly add stock, butter, Parmesan, lemon juice and arugula. Cook until arugula is wilted. Season with salt and pepper. Plate and drizzle with additional olive oil.

Serves 4


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